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dc.contributor.author
Aleixandre Tudo, Jose Luis
dc.contributor.author
Nieuwoudt, Helene
dc.contributor.author
Olivieri, Alejandro Cesar
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dc.contributor.author
Aleixandre, Jose Luis
dc.contributor.author
du Toit, Wessel
dc.date.available
2019-10-25T22:26:35Z
dc.date.issued
2018-03
dc.identifier.citation
Aleixandre Tudo, Jose Luis; Nieuwoudt, Helene; Olivieri, Alejandro Cesar; Aleixandre, Jose Luis; du Toit, Wessel; Phenolic profiling of grapes, fermenting samples and wines using UV-Visible spectroscopy with chemometrics; Elsevier; Food Control; 85; 3-2018; 11-22
dc.identifier.issn
0956-7135
dc.identifier.uri
http://hdl.handle.net/11336/87347
dc.description.abstract
Phenolic compounds play and important role on colour, flavour and mouthfeel attributes of wines. The acquisition of information related to phenolic compounds during the winemaking process is therefore becoming a necessity. Ultraviolet-Visible (UV-Vis) spectroscopy appears as an affordable option to monitor phenolic composition and levels during winemaking. To investigate this, a large number of samples collected from industrial fermentations over two vintages as well as commercial wine samples, spanning a wide range of vintages, were analysed for phenolic compounds using high performance liquid chromatography (HPLC). Methyl cellulose precipitable (MCP) tannins, anthocyanins, total phenols and colour density were also analysed. Partial least-squares (PLS) calibration models, based on UV-VIS spectra and reference measurements, were constructed and their performance evaluated in terms of the residual predictive deviation values. The accuracy and robustness of the calibrations were further evaluated by a combined test on slope and intercept, interclass correlation coefficients and standard error of measurement. Limit of detection and limit of quantification of the PLS models were also reported and evaluated. Furthermore, PLS models for an additional data set including 130 grape samples was also investigated for MCP tannins, anthocyanins, total phenols and colour density measurements. Phenolic compounds were extracted following two different protocols, namely wine-like and homogenate methods.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
CHEMOMETRICS
dc.subject
FERMENTATION
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GRAPES
dc.subject
LIMIT OF DETECTION
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PHENOLIC PROFILING
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UV-VISIBLE SPECTROSCOPY
dc.subject
WINES
dc.subject.classification
Química Analítica
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dc.subject.classification
Ciencias Químicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Phenolic profiling of grapes, fermenting samples and wines using UV-Visible spectroscopy with chemometrics
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-16T19:30:16Z
dc.journal.volume
85
dc.journal.pagination
11-22
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Aleixandre Tudo, Jose Luis. Universidad Politécnica de Valencia; España
dc.description.fil
Fil: Nieuwoudt, Helene. STELLENBOSCH UNIVERSITY (SUN);
dc.description.fil
Fil: Olivieri, Alejandro Cesar. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
dc.description.fil
Fil: Aleixandre, Jose Luis. Universidad Politécnica de Valencia; España
dc.description.fil
Fil: du Toit, Wessel. STELLENBOSCH UNIVERSITY (SUN);
dc.journal.title
Food Control
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713517304498
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodcont.2017.09.014
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